I like the idea of summer squash. They are so pretty. They are similar to zucchini. They have a lot going for them.
And yet, whenever I buy summer squash, I always feel at a loss for what to do with them. They lack zucchini’s flavor. They don’t have the meatiness of fall squashes.
But in this recipe, they just work!
Mr. F, who is always hungry after vegetarian meals, was satisfied and happy. The leftover “sauce” was reused to top pasta, which was also delicious.
I’ve simiplied the recipe a lot from the original because I don’t keep some of those ingredients around and I don’t like that many steps for my weeknight dinners. All in all, this dish is a winner!
Summer Squash Shashuka
Adapted from The Kitchn
2 lb summer squash
1 tbsp salt
1 small onion, sliced in half moons
2 garlic, minced
14 oz crushed tomatoes
In a food processor, grate summer squash. Squeeze as much moisture as you can from each handful and transfer to a large sauté pan.
After all the squash is squished dry, add olive oil, garlic, salt, and tomatoes. Stir to combine. Turn heat on to medium. Cook until squash is tender, about 10 minutes. Season to taste.
Smooth mixture out evenly in sauté pan. Make 4 divots and crack an egg into each. Sprinkle with salt and pepper. Place a lid on the pan and cook about 10 minutes. Egg whites will be set but yolks will still be soft. Serve with lots of crusty bread!
This dish may win the combination of “most grown-up sounding food” but also “most child-like food.” It tastes like a jazzed up version of mac and cheese. You get a balance of half zucchini strands and half pasta strands so it doesn’t feel like you are deprived. And, yet, you can feel good that you ate your vegetables.
Summer is winding down. And what better way to capture that than pie?!
This isn’t much of a recipe but I think it is a tip that should be spread. Here is me doing my part!
When home alone, I tend not to make anything too elaborate for dinner. If I have nice tomatoes, it is likely going to become a bruschetta. I’ll brush the bread slices with lots of olive oil and put them in a pan while I chop up my tomatoes. Flip the slices, add tomatoes, top with a pinch of salt. Or maybe pasta with Parmesan cheese and black pepper. Or these potatoes with ketchup.
Carbs are my favorite food group and no one will ever convince me that I shouldn’t eat them!
With the heat and many weekend plans, I haven’t been using the kitchen much.
We ate salad for dinner every night last week. I attempted a gluten free pie, which reduced any desire to bake anything.
This weekend, we celebrate Mr. Fictional Kitchen’s birthday and I have high hopes that the menu will produce some stories to share. There will be carnitas tacos, tomato corn salad, possibly broccoli slaw, and the triffle you have seen on this site earlier.
This post is coming a bit late considering that the weather has finally changed and it is now hot as blazes. I was beginning to wonder if we were going to have a summer at all (which would have been fine by me). However, if you find yourself somewhere cold, this soup is just the ticket.